The "Bacalhau espiritual" - littéralement : "morue spirituelle" - est un gratin de morue aux carottes que l'on retrouve fréquemment au menu des restaurants de Lisbonne. Celle-ci est la version rapide et simplifiée du chef portugais Hernâni Ermida , moelleuse à souhait.
Ingrédients pour 4-6 personnes
Ingrédients pour 4-6 personnes
- 600 g de morue, dessalée * et grossièrement effilochée
- 150 g de pommes chips paille
- 400 ml de sauce béchamel
- 250 g de carottes râpées
- 1 oignon coupé into thin half moons
- 1 clove garlic, finely chopped
- 1 bay leaf
- 100 ml olive oil
- 80 g of grated cheese to son (Parmesan, Emmental ...)
- a good pinch of ground nutmeg salt
- chopped parsley
* see here how desalinated cod
Preparation Preheat oven at 190 º C.
Prepare the bechamel sauce as explained here By replacing 1 / 3 of milk with fish broth. Book.
Put olive oil, half-moons of onion, garlic and bay leaf in a large skillet. Heat and cook until onion is tender, stirring often. Add cod
frayed and shredded carrots. Season with nutmeg and mix. Cook for about 7 minutes over medium heat, stirring frequently.
Add potato chips and straw mix well. Pour the white sauce and mix again. Adjust seasoning and remove the bay leaf.
Transfer the mixture into a dish dish. Smooth the surface with a spatula and sprinkle with grated cheese. Bake at 190 º C until the gratin dish is presented.
Remove from oven and sprinkle with a little chopped parsley. Let stand for 5 minutes before serving. Accompany with a green salad of the season.
Source : Recipe adapted from the magazine Saúde Mesa No. 56 (Portugal)
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